Layered Fruit and Shrimp Salad

Ingredients

• 2 cups each: watermelon balls, cantaloupe balls, honeydew balls, sliced peaches, sliced pears, quartered orange sections, sliced plums
• 1 cup each: fresh blueberries, fresh strawberries, cubed pineapple
• 2 dozen (21 – 25) count boiled shrimp
• 2 cups crawfish tails
• 1 recipe fruity yogurt dressing
• ½ cup chopped pecans

Procedures

1. In a large glass serving bowl, layer fruit by alternating stratas of color.
2. Once all the fruit has been layered, line shrimp and crawfish in a decorative pattern around the edge of the bowl.
3. Top with fruity yogurt dressing and toss the mixture to blend the dressing into the fruit.
4. Sprinkle with pecans and serve immediately.